A warm, cheesy dinner that brings people to the table fast.
INTRODUCTION
Delicious Chicken Enchiladas are a simple, tasty meal you can make any night. These enchiladas use shredded chicken, good cheese, and a red sauce. They bake until the cheese bubbles and the edges turn light brown. The dish is filling and easy to change to your taste.
If you want a warm drink to enjoy with these enchiladas, try the Nescafe Gold espresso recipe for a quick and rich cup.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast, flexible, and full of flavor. The steps are clear and use common ingredients. You can use leftover chicken or a rotisserie bird to save time. The cheese melts well and the red enchilada sauce adds a bright, tangy taste. The finished dish looks great and tastes even better the next day.
This recipe works for a weeknight dinner, a small party, or a family meal. It warms the kitchen and fills the house with a nice smell. If you want a cozy drink to pair with dinner, read about the cozy cinnamon spice latte to add a sweet, spiced cup to your meal.
HOW TO MAKE Delicious Chicken Enchiladas
This section shows clear steps to make the enchiladas from start to finish. Follow the order below and you will have a tasty dish.
- Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands. Use rotisserie chicken to save time.
- Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes to let the flavors mix.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
If you want a cold, rich drink for dessert, a simple almond butter espresso shake can be a fun treat after these enchiladas.
EQUIPMENT NEEDED
- Large skillet for sautéing
- Wooden spoon or spatula
- Baking dish (9×13 inch works well)
- Aluminum foil
- Two forks for shredding chicken
- Measuring spoons and cups
- Knife and cutting board
Ingredients You’ll Need :
- 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
- 1 can Red enchilada sauce (10 oz) (Adds a zesty kick; choose mild or spicy based on preference.)
- 2 cups Shredded Monterey Jack cheese (Melts beautifully and adds creaminess.)
- 8 pieces Flour tortillas (Soft and pliable for easy rolling.)
- 1 tablespoon Vegetable oil (Used for sautéing onions and garlic.)
- 1 small Onion, chopped (Adds sweetness and depth to the filling.)
- 2 cloves Garlic, minced (Brings a wonderful aroma and flavor.)
- 1 teaspoon Cumin (Adds warmth and earthiness.)
- 1 teaspoon Chili powder (Gives a nice kick and enhances flavor.)
- to taste Salt and pepper (Helps balance the flavors.)
- for garnish Chopped cilantro (Adds a pop of color and freshness.)
- for serving Sour cream (Adds creaminess and tang.)
STEP-BY-STEP INSTRUCTIONS :
- Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
- Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
HOW TO SERVE Delicious Chicken Enchiladas
Serve the enchiladas hot. Add a spoon of sour cream on top or on the side. A simple green salad or a few slices of avocado fit well. You can also serve rice or beans beside the enchiladas to make the meal larger.
For a special drink that pairs well, consider a smooth caramel brulee coffee to match the warm, cheesy flavors.
STORAGE & FREEZING : Delicious Chicken Enchiladas
- To store: Let the enchiladas cool to room temperature. Cover the dish with plastic wrap or transfer to an airtight container. Keep in the fridge for up to 3-4 days.
- To reheat: Place a serving on a microwave-safe plate and heat for 1-2 minutes, or warm in a 350°F (175°C) oven for 10-15 minutes until warmed through.
- To freeze: Assemble the enchiladas in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. You can freeze before or after baking. If frozen raw, bake from frozen at 375°F (190°C) for 35-45 minutes, covered, then remove foil and bake until cheese browns.
- Thawing: Move frozen enchiladas to the fridge the night before and bake as normal if you prefer thawing first.
SERVING SUGGESTIONS
- Add a simple side salad with lime vinaigrette for a fresh contrast.
- Top with chopped onions, sliced olives, or pickled jalapeños for extra bite.
- Serve warm corn tortillas on the side for people who want extra bread.
- For a light touch, add a scoop of pico de gallo or fresh chopped tomatoes.
You might also enjoy the warm notes of a delicious chai latte if you want a spiced, non-coffee pairing with your meal.
VARIATIONS
- Cheese and bean: Add black beans to the shredded chicken for more fiber.
- Green sauce: Use green enchilada sauce instead of red for a tangy twist.
- Creamy filling: Mix cream cheese or sour cream into the chicken for a creamier inside.
- Spicy: Add chopped green chiles or a pinch of cayenne to the filling to raise the heat.
- Vegetarian: Swap chicken for roasted vegetables like zucchini, peppers, and sweet potato, and keep the same sauce and cheese.
FAQs
Q: Can I use corn tortillas instead of flour?
A: Yes. Corn tortillas will change the texture and can be a bit more fragile. Warm them in a pan first to make them easier to roll.
Q: How do I stop tortillas from breaking?
A: Warm them briefly in a dry skillet or microwave with a damp towel. This makes them soft and easier to roll.
Q: Can I make this ahead and bake later?
A: Yes. Assemble the enchiladas, cover the dish, and store in the fridge for up to 24 hours. Bake when ready. See the make-ahead tips below for more details.
Q: What cheese works best?
A: Monterey Jack melts well. You can also use mild cheddar, pepper jack, or a mix for more flavor.
Q: Can I use leftover chicken?
A: Yes. Leftover cooked chicken works great and saves time.
Q: Are these freezer friendly?
A: Yes. You can freeze assembled enchiladas in a freezer-safe dish for up to 2 months. Bake from frozen with extra bake time.
MAKE-AHEAD TIPS FOR Delicious Chicken Enchiladas
- Cook the chicken and shred it one day ahead to save time.
- Mix the filling and store in the fridge in a sealed container for up to 24 hours.
- Assemble the enchiladas in the baking dish, cover tightly, and refrigerate up to 24 hours. When ready, add sauce and cheese then bake.
- To freeze for later, wrap the assembled dish tightly in foil and then plastic wrap. Label with the date and bake from frozen or thaw overnight before baking.
Delicious Chicken Enchiladas
Ingredients
Method
- Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
- Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes.
- Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.